The Bon Appetit Diaries

Baker’s Blonde Brownies:1 cup flour, 1 cup brown sugar, 1 egg slightly beaten, 1/2 tsp. baking powder, 1/8 tsp. baking soda, 1/2 tsp. salt, 1 tsp. vanilla extract, 1/3 cup butter, chocolate chips. 

Preheat the oven to 350 degrees. Put the butter in a saucepan and melt over the stove. Set the butter aside to cool. Add the brown sugar, egg and vanilla extract. In a separate bowl mix the flower, salt, baking powder and baking soda together. Transfer the brown sugar mixture to the bowl with the dry ingredients. Mix together until combined. Pour the batter into an 8x8 baking dish and distribute chocolate chips evenly on top of the batter to taste. Put in the oven for 25 minutes. Let cool for 30 minutes, cut and serve. 

*** Emma’s Opinion

This blondie recipe may just be the best thing my grandmother has ever given me. This, my friends is a true blue Burns family recipe. Hand written recipe card and all. My grandma gave this book of delish recipes to my mom after college and we’ve been cooking out of it ever since. Enjoy!

xx- Emma 

CROSTINI 3 WAYS:

The Crostini (serves 4-6): 1 loaf of french bread, Olive oil, salt and pepper.

- Set the oven to broil, slice the bread and lay the pieces out on a baking sheet. Brush the pieces of bread with the Olive oil and salt and pepper to taste. Put it in the oven and watch until golden brown 

Tomato, goat cheese and arugula: 1 large heirloom tomato 3-4 oz of herb goat cheese, arugula. 

-Slice the heirloom tomatoes from the bottom up. Set them aside. Use a knife to spread whatever amount of goat cheese you want onto the crostini that you have already made. Lay one large slice of tomato on each goat cheese crostini and sprinkle arugula over the top. 

Smoked Salmon: 1 packet of smoked salmon, 3-4 oz of goat cheese, chives (chopped), white or black pepper.  

-Spread whatever amount of goat cheese you want on the crostini that you have already made. Sprinkle the chives evenly amongst the slices. Lay one piece of salmon on each slice of crostini and top with pepper to taste. 

Three Pea Chicken Salad: 4 sprigs tarragon plus 2 Tbsp. minced leaves. 2 large shallots (1 halved, 1 minced). 2 large garlic cloves (1 smashed, 1 minced). 1 lb. skinless, boneless chicken breasts. salt and pepper. 3/4 cup greek yogurt. 3 Tbsp olive oil. 1/2 lb thinly sliced stringed sugar snap peas. 1 cup shelled fresh or frozen English peas. 1/2 cup thinly sliced stringed snow peas. 1/4 cup finely chopped flat leaf parsley. lemon juice. 

- Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover and let stand until chicken is just cooked through 15-25 minutes depending on the size of the chicken breasts. Transfer chicken to a plate to let cool then proceed to dice the chicken. Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper. Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives and lemon juice and toss to coat. Season to taste with salt and pepper. Serve spooned over the slices of crostini. 

*** Emma’s Opinion

I have a short attention span and as intimidating as the chicken salad recipe looks, it’s super simple. If you don’t have every type of pea just sub in a different kind or more of the frozen peas. I got the recipe from Bon Appetit (many of these recipes you will see will come from Bon Appetit). These crostini were all super refreshing. The goat cheese and tomato was delish and came from the mind of yours truly. As for the smoked salmon… my friend Kat got creative and it turned out well. Hope you enjoy! 

xx- Emma 

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